Tucson's very own Iron Chef competition is coming up quick, and ten local chefs are chomping at the bit for a chance to take down the current champion, Chef Danny Perez of the JW Marriott Tucson Starr Pass Resort & Spa.Β
The list reads like a "who's who" of the Tucson culinary scene right now, with a good mix of both newbies and more accomplished chefs. So if you want to know what it's like to eat in Tucson right now, ask these guys (and this girl) ...
Voting is going on through June 5, so check out this list and head over to ironcheftucson.com/meetthechefsΒ to weigh in. This year's competition is at 11 a.m. Sunday, June 26 at the Westin La Paloma. Β
Here's a quick snapshot of each competitor, from the Iron Chef Tucson website.Β
Billy Brannock
The Highlands at Dove Mountain
"Specialties: I have always been a natural at slow roasting and braising meats and building sauces to accompany them. I pick up different styles and regions of cooking very quickly however most of my experience has been in Northern Italian Cuisine."
Adrian Castillo
Elvira's
"Why I think I can win 2016 Iron Chef Tucson: Because I've been given a God's gift for the love and passion of food. I live for food and will die for food!"
Javier Castro
Casino Del Sol Resort
"Training/History: I began my culinary journey back in Las Vegas 15 years ago as a kitchen night cleaner and have worked my way up the culinary ladder."
Michael Elefante
Mama Louisa's Italian Restaurant
"Training/History: I'm a Tucson native who literally grew up in the kitchen at Mama Louisa's. As far back as I can remember, I have helped both my grandfather and father make pasta, pizza, and sauce."
Jay S. Ganzhorn
Hacienda del Lago
"Specialties: True Modernist southwestern cuisine. Using modern techniques alongside classical to create something new and amazing."
Gary Hickey
Charro Steak
"Specialties: I specialize in Sonoran cuisine with a focus on local grass-fed and grass-finished beef. Our newest concept is ranch-to-table, so I work closely with my co-op of farmers all throughout Arizona."
Travis Peters
The Parish
"Why I think I can win 2016 Iron Chef Tucson: ... (My team) is never scared of trying new things. ... We cook as loud as we rock, whether it's hog heads and pig tails, meal worms and grasshoppers or cow tongues and milkweed pods, we always do our best to make our food unique, delicious and beautiful for everyone to fall in love with!"
Robert Ramos
R & R Family Kitchen & BBQ
"Why I think I can win 2016 Iron Chef Tucson: ... Most Iron Chefs are picked because they work for a Resort. ... Since I pay my own way and am not employed like most chefs, my desire and dedication are more focused than theirs. This makes me a very great challenger."
Ramiro Scavo
Pasco Kitchen & Lounge/Red's Smokehouse
"Specialties: Puro Americano!! I love the food that makes up the United States, from there you find that you touch each part of the world. We always lean towards Mexican, Italian, Southern Food & BBQ and always use fancy French Terms whenever possible. (ha-ha!)"
Sigret Thompson
The Tasteful Kitchen
"Why I think I can win 2016 Iron Chef Tucson: ... I find cooking upscale vegetarian cuisine to be more of a challenge and it causes me to stretch my creativity even farther. I am an artist, the plate is my canvas and vegetables are my medium of choice."
